Corn Chowder - cooking recipe

Ingredients

5 slices bacon
chopped onion, if desired
2 medium potatoes, pared and diced (1 1/2 c.)
1/2 c. water
16 oz. (1 pt.) cream-style, canned or frozen corn
2 c. milk
1 tsp. salt
dash of pepper

Preparation

In large saucepan, cook bacon until crisp.
Remove bacon, crumble and set aside.
Reserve 2 teaspoons bacon drippings in saucepan.
Discard remainder.
Add onion to saucepan and cook until lightly browned.
Add diced potatoes and water; cook over medium heat until potatoes are tender, 10 to 15 minutes.
Add corn, milk, salt and pepper; heat through (do not boil).
Top each serving with crumbled bacon.
Yield:
4 servings.